Kaessuppe (Cheese Soup) Recipe

From the Allgaeu area.

From grandmother's more thrifty times; rarely encountered today.

Step 1

Melt the butter and stir in the flour. Add meat broth. Bring to a boil, then add the sliced cheese and stir until cheese has dissolved. Remove soup from heat, and whisk in the egg yolk mixture. Add salt, pepper, and sugar to taste.

Step 2

Dice the bread and in the butter, saute until golden brown.

Step 3

Add to soup just before serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

Things You'll Need

  • 50g Butter (3 1/2 Tbsp)
  • 50g Flour (1/2 cup less 1 Tbsp)
  • 200g Emmentaler cheese, sliced (7
  • -oz)
  • 1l Meat broth (a generous qt)
  • 1 Egg yolk, mixed with a bit
  • -of milk or cream
  • Salt and pepper to taste
  • 1pn Sugar
  • 2sl White [French] bread
  • 20g Butter (1 1/2 Tbsp)

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